Kitchen Equipment Preventive Maintenance
Governs the scheduled maintenance of cooking, refrigeration, warewashing, and ventilation equipment supporting food and beverage operations.
Why This Matters
A dead dish machine or a warm walk-in stops revenue within the hour and threatens food safety within two. Kitchen equipment lives in the hardest environment on property: heat, grease, water, and sixteen-hour duty cycles. PM here is the difference between a planned Tuesday-morning service call and a Saturday-night menu collapse.
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